INGREDIENTS
- 4 flour Tortillas
- 1 Cuitlacoche mushroom 380g
- 6 chopped Mushrooms into slices
- 3 garlic cloves finned chopped
- 100g jalapenos chillies
- 50g onion slices
- 100g sweet corn
- Salt to taste
INGREDIENTS FOR THE SAUCE
- 100g spinach
- 50g coriander
- 100g sour cream
- 4 garlic cloves
- ½ onion
- Salt to Taste
METHOD
In a large pan place the mushrooms, garlic, jalapeno chillies, onions & the sweet corn and fry for 5-10 minutes.
Place The Cuitlacoche into the pan on a low heat for about 20 minutes.
METHOD (PART 2)
In a pan, place the garlic and the onion until they are fried.
Put the fried garlic and onion into a food processor and add the rest of the ingredients.
In a hot pan, warm the flour tortillas.
Fill the flour tortillas with the Cuitlacoche (Part 1)
Add the sauce on the top of the flour tortilla with a layer of Mozzarella cheese.
Put into the oven for 3 minutes.
Serve with rice and refried pinto beans.
Ingredients available at www.mexgrocer.co.uk or deliciously prepared at Mezcal Cantina 127 KIngsland High Sreet London E8 2PB
